Slow Cooker Chicken Pho Recipes

CROCK POT CHICKEN PHO

Steps:

• Heat a small pan on medium heat and add cinnamon stick, cloves, coriander, star anise, and cloves. Toast, stirring oftne, for about 2 minutes or until fragrant.
• Salt chicken breasts and add to a crock pot. Add chicken stock, fish sauce, and sliced ginger. Add brown sugar and give a little stir so it dissolves. Add toasted spices.
• Set to slow cook on low for 6-8 hrs on or on high for 3-4 hrs.
• Remove chicken from crock pot and shred. While chicken is removed, use a sieve to remove ginger and whole spices.
• Return shredded chicken to crock pot and add chopped bok choy. Turn crock pot to high, cover, and let cook for another 15 minutes.
• While bok choy cooks, prep your accompaniments by slicing jalapeños, lime wedges, and add basil and sprouts to a plate. Gather hoisin, sriracha, and chili garlic sauce.
• After the bok choy has cooked for 15 minutes, open lid and add dried rice noodles. Let cook submerged in the broth for 5-6 minutes, or whatever the cooking time on the package.
• Ladle pho into large bowls. Top with your choice of bean sprouts, jalapeños, basil. Top with sriracha, chili paste, and/or hoisin to taste and finish with a squeeze of fresh lime juice.
• Enjoy!!

SLOW-COOKER CHICKEN PHO

Steps:

• Combine broth, brown sugar, fish sauce, star anise, cloves, ginger and cinnamon stick in a 5- to 6-quart slow cooker. Add chicken breasts, meat-side down. Cover and cook on High for 4 hours (or on Low for 8 hours).
• Transfer the chicken to a cutting board. Remove spices and discard. Add noodles and bok choy to the slow cooker. Cover and cook on High for 30 minutes.
• Remove the chicken from the bone and shred with two forks. When the noodles are tender, stir in the shredded chicken. Serve bowls of soup with bean sprouts, basil, mint, cilantro, sliced chile and lime wedges on the side so everyone can add their own toppings.

SLOW COOKER CHICKEN PHO

Steps:

• Place the first 11 ingredients in a slow cooker (chicken broth through pepper) and heat on High for 4 hours or Low for 8 hours.
• Using a fine mesh strainer, pour cooked chicken broth over a large soup pot to remove the lemon peel, cinnamon stick and other spices from the broth; discard remnants.
• To serve, divide noodles evenly between four bowls and top with 3 ounces of cooked chicken in each bowl. Ladle two cups warm chicken broth over each bowl and serve with optional toppings.

QUICK 30-MINUTE CHICKEN PHO RECIPE BY TASTY

Steps:

• Place the rice noodles in a large heatproof bowl. Cover with warm water and soak for 20 minutes, until softened.
• While the noodles are soaking, heat a large pot over medium-high heat. Toast the black peppercorns, coriander seeds, and star anise pods for 2 minutes, until fragrant.
• While the seeds are toasting, peel the ginger and cut into pieces. Trim the ends off the green onions, then chop 5 inches off the bases and save the remaining green tops for later.
• Add the ginger and green onion bases to the pot and cook for 2 minutes, or until fragrant.
• Add the water, chicken broth, and chicken breasts. Increase the heat to high, cover, and bring to a simmer. Cook for 5 more minutes, then check the chicken every minute until cooked through. Remove from the heat.
• While the broth heats up, thinly slice the green onion tops. Cut the lime into wedges. Thinly slice the jalapeño.
• After 20 minutes of soaking, drain the rice noodles, then return to the bowl.
• Remove the chicken from the broth.
• Strain the broth over the noodles. Pour the noodles and broth back into the pot over high heat, then add the fish sauce. Cover and cook for 3 minutes.
• Shred the chicken.
• Divide the noodles between four serving bowls and top with the shredded chicken, jalapeño, bean sprouts, and Thai basil. Ladle the hot pho broth over the noodles. Add a squeeze of lime, green onions, and any other favorite toppings.
• Enjoy!

SLOW-COOKER PHO

Steps:

• Preheat broiler.
• Place onion, garlic, ginger, and serrano chiles on a small baking sheet and broil, rotating until charred, about 8 minutes. Remove from broiler and add cinnamon, star anise, coriander, cloves, peppercorns, fennel, and cardamom. Return to broiler until spices are toasted and aromatic, about 30 seconds to a minute more. Transfer to crock pot, along with beef shanks and chicken stock. Add salt or fish sauce, and enough water to cover shanks by ½-inch, about 8 cups.
• Place lid on crock pot and let cook, at least 8 hours and up to 12 for an even fuller flavor, until meat is falling off the bone.
• Remove beef from crockpot. With a spider or mesh strainer, remove all aromatics from the pot. With a large spoon, skim fat. When beef is cool enough to handle, shred into bite-sized pieces and return to broth. For best results, chill broth and skim fat; reheat before serving. Alternatively, skim fat while soup is warm with a large spoon. Season to taste with salt or fish sauce.
• Divide broth and meat among serving bowls and top with noodles, bean sprouts, lime wedges, herbs, scallions, and chiles. Serve.

CHICKEN ZOODLE PHO

Steps:

• Combine vegetable broth, chicken breasts, onions, oyster sauce, coconut sugar, salt, pepper, cloves, ginger, and star anise in a slow cooker.
• Cook on High until chicken breasts can be easily flaked with a fork, about 1 1/2 hour. Stir in bean sprouts and bok choy. Continue cooking soup until bean sprouts are tender, about 1 hour.
• Cut zucchini into thin noodles using a spiralizer.
• Divide soup among 6 serving bowls. Top with zucchini noodles.